Yes Chef Final
Ellie Loder in Year 10, who is studying Food Preparation and Nutrition at GCSE, was successful in reaching the final 4 contestants for the Yes Chef Final held at the Sandbanks hotel. There were 144 original entries to the competition and this has seen Ellie compete in a few locations to reach the final.
As a reward for reaching the final all 4 contestants were awarded a certificate and their own personalised set of chef whites.
For the competition final the students created their own innovative chicken roulade to be served with selected seasonal vegetables and a dessert of their choice. All ingredients were provided by Country Fayre who have sponsored the competition in their desire to promote chefs and students who share their same passion for working with food in the future. A large team of people from a industry collaborated in this Yes Chef competition and all did so voluntarily. These included FJB hotels, a chocolatier from HB ingredients, The Captains Club hotel in Christchurch, Bournemouth and Poole Catering College and all directed under business event’s organiser Karen Arnold.
Each contestant decided on the ingredients they would need for their dishes and placed their order with Country Fayre for the ingredients. Their task in the final was to make 10 covers for their dishes and these were served amongst the tables. Each contestant had a chef working with them as their sous chef in order to create all of the covers.
Ellie’s dishes were reflective of the local area using Dorset inspired ingredients, including a chicken roulade containing pork faggots from the butchers ‘Griffs of Broadstone’, the sauce reduction was made from local Badger Beer Golden Ale and the Dorset style Apple Charlotte incorporated a local apple cider into the apple posset.
The guests for the event were the sponsors, headteachers, subject teacher and parents of each of the chefs. What wonderful and professional dishes were created by all involved and such a fantastic event in celebrating their creativity and success.
The chefs had many criteria that they deliberated over after the dinner was completed and through a scoring system they found that there were only 3 marks between the winner and the least amount scored.
Ellie was particularly commended on her dessert by the sous chef she had working with her for the day. We are so proud of her and what a fantastic journey she has been on to reach the winning 4.
I am certainly looking forward to the next adventure in Ellie’s cooking and creativity as she goes into Year 11.